how can I make kapitan chicken?
It is a malaysian Dish.
Answers:
Here ya go, hope this helps:
INGREDIENTS
3½ lb chicken, cut into 10-12 pieces
20 shallots, thinly sliced
½ cup peanut or vegetable oil
1 cup thick coconut milk
2 cups thin coconut milk
if a hotter curry is preferred
salt and pepper
2 onions, sliced
6 cloves garlic
1 inch fresh turmeric root [kunyit basah, in Malay] [Substitute: fresh ginger], sliced across the grain
12 candlenuts [buah keras/kemiri nut] [Substitute: macadamia nuts]
1 tbsp belacan [also spelt belachan or blacan [dried shrimp paste]
5 stalks lemongrass, sliced thinly
8-10 dried red Serrano chilies, reconstituted in hot water [Substitute: 2-3 tbsp or to taste, chili paste]
[Items in red to be ground or blended]
To Prepare :
Heat peanut or vegetable oil in a hot wok, add shallots and brown well, drain on paper towels, add a pinch of salt, set aside for later
Using a mortar & pestle or blender, grind or blend dried red chilies or chili paste, onion, garlic, belacan, turmeric, candlenuts and lemongrass into a paste
Heat 2½ tbsp peanut or vegetable oil in a hot wok, add paste, stir-fry until quite toasted and oil starts to ooze from paste - do not burn!
Add chicken, stir-fry to coat evenly with paste, about 3-5 mins
Transfer chicken into a clay pot [no preheating], add thin coconut milk, season with salt and pepper, cover and bring to a boil, then reduce heat to simmer chicken until almost fully cooked, about 20 mins
Add thick coconut milk, remove cover and simmer chicken is tender and gravy thickens slightly, about 10-15 mins
Garnish with fried shallots just before serving
Serve with Roti Canai, Roti Jala or steamed rice
Note: Roti Jala is a classic Malay 'lacy' crepe made from a light batter. It is excellent for dipping in curries, stews and sauces.
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